Bakgrund Föräldrar har en viktig roll som förebilder för sina barn och har därigenom uppgiften att främja en hälsosam utveckling av ätbeteende och matpreferenser hos dem. Syfte Syftet med denna studie var att undersöka småbarnsföräldrars uppfattning och tankar om kost. Frågeställningarna berörde föräldrarnas associationer till hälsosam kost, vad som kunde påverka följsamheten av denna samt om intresse för mer kunskap inom ämnet fanns.Metod Studien utgjordes av en kvantitativ undersökning som genomfördes på sex förskolor i Umeå stad. 230 enkäter delades ut till förskolepersonal, som i sin tur vidarebefordrade dessa med ett medföljande informationsbrev till föräldrar med barn i åldrarna 2-5. Efter sex dagar samlades enkäterna in, vilka uppgick till ett antal om 77 stycken.Resultat Majoriteten av föräldrarna i studien utgjordes av mödrar med hög utbildning. En klar majoritet ansåg sig ha goda kunskaper om hälsosam mat, vilket de flesta associerade med en varierad kost. Kokböcker utgjorde en av de tre främsta kunskapsskällorna. Enligt föräldrarna var tidsbrist den faktor som i störst utsträckning påverkade följsamheten till en hälsosam kost, följt av undvikande av omtyckt mat. Ett signifikant samband mellan högutbildade och upplevelsen av tidsbrist, som något som försvårar följsamheten till en hälsosam kost, konstaterades. Familjemedlemmars önskemål, följt av matkvalitet, ansågs främst påverka föräldrarnas livsmedelsval. Slutsats Kostmedvetenhet och ett intresse för matlagning fanns hos föräldrarna, vilka angav att de hade goda kunskaper om hälsosam mat. Trots detta ansågs utrymme för förbättringar finnas. För att i praktiken kunna tillämpa kostkunskap, i enlighet med svenska näringsrekommendationer, upplevde författarna att hjälp, i form av insatser i kommun och landsting, kan behövas. 

Bakgrund Nutrition är en viktig del i strävan efter god fysik och goda idrottsprestationer. Näringsintaget i samband med träning påverkar prestation och adaption till träningen. Forskning visar att våra beteenden inte grundas enbart på kunskap, utan är en produkt av våra samlade attityder. Då användandet av kosttillskott är utbrett och kan påverka näringsintaget finns det mycket att vinna på att personer som arbetar med kostrådgivning för idrottsutövare har kunskap och förståelse för vad som styr valet av näringsintag i samband med tränig. Syfte Syftet med undersökningen var att ta reda på vilka föreställningar, attityder och tankar som ligger till grund för valet av återhämtnings- och mellanmål i syfte att öka träningseffekten och förbättra återhämtningen hos regelbundet tränande individer. Metod Sju intervjuer genomfördes med regelbundet tränande individer. Vid intervjuerna användes en halvstrukturerad intervjuguide. Intervjuerna spelades in, varpå de transkriberades ordagrant. Det transkriberade materialet analyserades med kvalitativ innehållsanalys. Resultat Egna erfarenheter av hur ett visst näringsintag hade påverkat träningsresultat och prestation var avgörande för valet av näringsintag. Kosttillskott ansågs vara ett praktiskt och tidsbesparande sätt att få i sig tillräckligt med energi och protein. De informanter som ansåg sig ha kunskap om hur man på kort tid kunde laga näringsrik mat som uppfyllde näringsbehoven var mer benägna att välja mat framför kosttillskott. När informanterna sökte råd om kost vid träning vände de sig helst till personer med utbildning inom kost och idrott för att få personliga råd. Slutsats Individens egna erfarenheter av hur ett visst näringsintag påverkade prestation, återhämtning och hälsa var av överordnad betydelse för vad man valde att äta. Faktabaserade argument kan bli betydelselösa för idrottaren om de går emot de egna erfarenheterna.  När vetenskapliga fakta ställs mot individens egna erfarenheter är det viktigt att kostrådgivare funderar över hur man argumenterar om eventuella risker med ett visst beteende. Noggrann uppföljning och utvärdering av en förändring i kosten kan vara ett sätt att konkret knyta an till idrottarens egna erfarenheter. Praktiska och tidsmässiga aspekter med en nutritionsplan bör övervägas och anpassas till idrottarens livsstil, förutsättningar och kunskaper för att ge idrottaren personligt anpassade råd som leder till god prestation och hälsa på kort och lång sikt. / Background Nutrition is an important part on the way to good physique and performance. Recovery and perfomance is highly dependent on nutritional intake in the hours before, during and after sports. Scientific research has shown that our behaviors aren’t based solely on our knowledge; instead it is a product of our attitudes. As the use of supplements and sports foods is widespread and can affect the nutritional status of the athlete, it is important that people who work with giving nutritional advise has knowledge and understanding of the factors that affect the choice of nutritional intake related to training. Objective The aim of the study was to find out how beliefs, attitudes and thoughts influenced the choice of foods and supplements in order to maximize recovery in regularly exercising individuals. Method Seven interviews were conducted with individuals who performed regular resistance or endurance training. A semi-structured topic guide was used. Interviews were digitally recorded and transcribed verbatim. The transcripts were analyzed with a qualitative content analysis. Result The respondents’ own experiences of the effectiveness of a certain nutritional strategy were important for their choice of nutritional intake. Nutritional supplements were considered a practical and time-efficient way to get adequate amounts of energy and protein. Respondents who felt self-confident about making nutritionally adequate meals in short time were more prone to choosing foods before supplements. When the respondents sought advice about sport nutrition, they turned to people with education in nutrition and sports to get personal advice. Conclusion Personal experiences of how a certain nutritional strategy affects performance, recovery and health was of superior significance for subsequent nutritional intake. Arguments based on scientific evidence can be meaningless to the athlete if they aren’t in accordance to their own experiences. When scientific knowledge opposes personal experiences, professionals need to reflect over different ways to discuss potential risks with a certain behavior. Proper follow-up and evaluation of alterations in the diet might be a concrete way to conect to the athlete’s own experiences. Practical and time-related issues connected to a nutritional strategy should be considered and adjusted to suit the athlete’s lifestyle, prerequisites and previous knowledge, in order to give personal advice that lead to good performance, and healht in short and long run.

Bakgrund Celiaki är en autoimmun sjukdom som ger inflammation i tunntarmsslemhinnan vid intag av gluten. Symtom hos vuxna kan vara diffusa och därför svåra att koppla till celiaki. I Sverige är genomsnittstiden från första symtom till celiakidiagnos ungefär 10 år och det finns luckor i kunskapen om vilka konsekvenser fördröjningen till diagnos ger. Syfte Studiens syfte är att överblicka hur fördröjd diagnos av celiaki hos vuxna påverkar samhällets resurser, hur dessa individer upplever att symptomen påverkat deras sociala liv före och efter diagnos, samt om diagnostiken behöver effektiviseras. Metod I Sverige, september 2012, skickades en Internetbaserad enkät ut till 4337 medlemmar i Svenska Celiakiförbundet varav 611 kvarstod efter bortfall. Enkätens fokus var främst sjukfrånvaro, vårdkontakter och social påverkan p.g.a. symtom av celiaki. Enkäterna analyserades i SPSS (v.20.0) med p<0,05. Resultat Efter diagnos sjönk både sjukfrånvaro och vårdkontakter. Deltagarna undvek också sociala aktiviteter i mindre utsträckning och majoriteten upplevde förbättrad livskvalité. En stor del (39 %, n=238) uppgav att de fått diagnos först 10 år eller mer efter symtomdebut, varav majoriteten var äldre. Det var framför allt de som uppgav en fördröjning på fyra år eller mer från första symtom till diagnos som upplevde att deras livskvalité förbättrades av diagnosen. Slutsats Det är viktigt att celiakidiagnos ställs tidigt för att bespara kostnader som annars kommer av sjukfrånvaro och vårdkonsumtion, samt minska den negativa påverkan av symtom på det sociala livet och livskvalitén. Då mer än hälften av deltagarna i studien haft symtom i minst 5 år innan diagnos anser vi att åtgärder måste sättas in. Tidigare diagnos kräver antingen screening av befolkningen eller nya vårdplaner där diffusa symtom av celiaki uppmärksammas mer. Mer studier behövs för att avgöra vilken åtgärd som är mest hållbar. / Background Coeliac disease is an autoimmune disease where gluten causes inflammation in the mucosa of the small intestine. Symptoms in adults may be vague and therefore difficult to associate with coeliac disease. In Sweden, the average delay from first symptom to diagnosis is about 10 years. There are gaps in the knowledge of the consequences of a delayed diagnose. Objective The purpose of this study is to review the effect of the delay of coeliac diagnosis among adults on society’s resources, how the symptoms may have affected these individuals social life and the need of improved diagnosis. Method In Sweden, September 2012, an online questionnaire was distributed to 4,337 members of the Swedish Coeliac Society of which 611 was included in the study. The survey focus was mainly sick leave, health care contacts and social impacts due to symptoms of coeliac disease. The questionnaires were analyzed in SPSS (v.20.0) with p<0,05. Results Both sick leave and health care contacts decreased after diagnosis. The participants also avoided social activities to a lower extent and the majority experienced an improved quality of life. A large proportion (39%, n=238) reported that diagnosis delayed at least 10 years from the onset of symptoms, the majority of whom were older than the average. It was mainly those who reported a long delay from first symptom to diagnosis who experienced an improvement in quality of life due to diagnosis. Conclusion Early diagnosis is important in order to reduce costs that would otherwise derive from health care consumption and sick leave. Early diagnosis would also reduce the negative impact of symptoms on social life and quality of life. Since the majority of the participants reported a delay of at least 5 years from onset of symptoms to diagnosis, we believe that it is necessary to take action. In order to diagnose individuals with coeliac disease at an earlier stage it is necessary to apply effective methods such as screening or new care plans with more attention on vague symptoms. To determine which method is most sustainable, more studies needs to be done.

No description available.

<p><strong> </strong></p><p><strong>SAMMANFATTNING</strong></p><p><strong>Bakgrund </strong>Forskning inom området mat och hälsa har en lång tradition. Däremot finns lite forskning om den praktiska dagliga verksamheten för dietister. Dietister är nöjda med sitt arbete men det finns ett flertal faktorer som gör dem frustrerade såsom t ex tidsbrist. Dietisters verksamhet bygger på konceptet mat och hälsa. Folkhälsa har diskuterats mycket senaste åren då välfärdsjukdomar är ett växande problem. För att förbättra folkhälsan har <em>Fysisk aktivitet på Recept</em> (FaR®) tagits fram, vilket kan skrivas ut av all legitimerad sjukvårdspersonal, inkluderat dietister. Tidigare studier har undersökt hur implementeringen av FaR® har fungerat. I dessa studier har inga dietister medverkat utan enbart annan vårdpersonal. Resultatet har varit att vårdpersonalen har haft en positiv inställning till FaR® men det prioriteras lågt i ett kort perspektiv pga. tidsbrist och bristande rutiner. Arbetssituationen hos vårdgivare har visat sig vara oacceptabel på många sätt enligt tidigare studier.<strong> Syfte</strong> Att studera dietisters arbetssituation utifrån idén att införa ett nytt arbetsinstrument (FaR®) i den dagliga dietistverksamheten. <strong>Metod</strong><strong> </strong>Individuella kvalitativa intervjuer genomfördes med en frågeguide för att skapa struktur i intervjuerna. Därutöver var intervjun flexibel. Intervjuerna spelades in och transkriberades. Därefter lades de in i en kvalitativ datamatris för vidare analys. <strong>Material</strong><strong> </strong>Fem dietister inom primärvården från Stockholmsområdet intervjuades. De var mellan 30 och 45 år och hade arbetat mellan 3 och 14 år som dietister. <strong>Resultat</strong><strong> </strong>Intressanta teman såsom dietisters åsikter om hälsa, syn på FaR®, deras arbetssituation samt tvetydiga inställning till arbetet resulterade studien i. <strong>Diskussion</strong><strong> </strong>Dietisterna skulle gärna jobba med helhetsaspekten på hälsa där det både finns rum för kost och fysisk aktivitet. I nuläget krävs dock prioriteringar till fördel för kosten, för att leverera en bra kvalitet på patientbehandlingarna. Vilka faktorer som påverkar arbetstillfredsställelse analyserades i en teorimodell. Vissa starka, positiva faktorer kan väga upp andra negativa, missgynnande faktorer så att tillfredsställelsen av arbetssituationen ändå upplevs bra. <strong>Konklusion</strong><strong> </strong>Denna undersökning har fått agera katalysator för att belysa dietisters arbetssituation. Skulle mer tid och resurser läggas på dietister inom sjukvård och hälsovård skulle möjligtvis FaR® användas i större utsträckning.  </p> / <p><strong> </strong></p><p><strong>ABSTRACT</strong></p><p><strong>Background</strong> Research of food and health has been explored for centuries. However little is known about the practical daily work situation among dietitians. Dietitians are mostly satisfied with their work but they also feel frustrated over the fact that they have time limitations. The dietitians work is a mix of food and health. During the last years the public health has been debated because of the rising problems with metabolic diseases. To enhance the public health, a new kind of prescription has been developed, called <em>Physical activity on Prescription</em> (PaP). All authorized medical personnel, including dietitians, have been given the right to prescribe it. The implementation of PaP has previously been studied. No dietitians were represented in these studies but other medical personnel were. They had a positive attitude to PaP but in a short perspective they have given it a low priority because of lack of time and routines. In many ways the work situation among health care providers is unacceptable, according to previous studies. <strong>Objective</strong> To study the work situation among dietitians with PaP as an illustrating factor. <strong>Methods</strong> Individualized qualitative interviews were conducted with the assistance of a question sheet to create a structural interview result. To investigate further, the interview was also flexible. The interview was recorded and then transcribed. The transcribed material was then put into a qualitative data matrix for analysis. <strong>Subjects/Settings</strong> Five dietitians from the primary care in Stockholm were interviewed. They were 30 to 45 years old and have worked as dietitians for 3 to 14 years. <strong>Results</strong> The study has resulted in many interesting themes such as dietitians view on health and on PaP, their work situation and their ambiguous feelings towards their work. <strong>Discussion</strong> The dietitians in this study would like to have more time to work with both nutrition and physical activity but for now they are forced to set their priorities to nutrition to deliver a good quality to their patients. Work satisfaction was analyzed in a theory model to determine which factors were the most important. Strong and positive factors showed to compensate for the more negative and disfavorable factors. The result was that the dietitians felt satisfied with their work situation even though there were some unfavorable factors involved. <strong>Conclusions</strong> This study became a way to discover and highlight the work situation among dietitians. If more time and money would be invested in health care, dietitians would have an opportunity to possibly use PaP in a greater extent.  </p>

<p>The aim of the present thesis was to study elderly self-managing and disabled women’s dietary intake and meals in relation to age, household structure (single-living or cohabitant), disability and cooking ability. The women were aged 64-88 years and living at home, in the mid-eastern part of Sweden. The self-managing women were randomly selected. The disabled women – suffering from Parkinson's disease, rheumatoid arthritis or stroke – were selected from patient records. A total of 139 self-managing and 63 disabled women participated. Two dietary assessment methods were used: a repeated 24-h recall and a three-day estimated food diary, providing dietary intake for five non-consecutive days. The results indicate that elderly women still living in their homes seem to manage a sufficient dietary intake despite disability and high age. The reported energy intakes in all groups of women were low, which might be explained by an actual low intake and/or under-reporting. The portion sizes seemed to be smaller in the highest age group, leading to lower intakes of some nutrients. Thus also the nutrient density of the food should be given greater consideration. The meal pattern was shown to be regular and the distribution of main meals and snacks was found to be satisfactory. Meals and snacks that were defined as such by the women themselves thus seem to be more significant from an energy and nutritional perspective. Perceived cooking ability co-varied with energy and nutrient intake as well as with meal pattern.</p><p>Further, a qualitative dietary assessment method, FBCE, was analysed. It was concluded that it must be supplemented with a dietary assessment method providing energy intake figures to ensure a sufficient intake, especially when studying groups at risk for low energy intake. </p><p>Furthermore, the aim was to perform a dropout analysis. When studying older women and food, a low participation rate might be expected since the most active, the very ill as well as the disabled tend to decline participation, but also since food is a gender issue. Food could, especially for women, be a sensitive area of discussion, even though older women seem to choose "healthy foods" and eat "proper meals".</p>

<p>In order to study the <i>effect of production systems</i> aimed at sustainability<i> on product quality</i> and of sensory and non-sensory factors on product acceptance – the effect of farming system, year, milling and baking techniques on the sensory qualities of wheat bread as a model product was investigated using a descriptive test, and the effect of information and values on liking of bread using consumer tests.</p><p>Whole wheat and white breads were baked with wheat grown in six lots in established conventional and organic farming systems in field trails, in two subsequent years for the white bread.</p><p><i>Milling technique</i> influenced flours’ rheology and had greater impact on the sensory qualities of whole wheat bread and on the slice area than did <i>farming system</i> and <i>baking technique</i>. Bread baked with roller-milled wheat was characterized by sweetness, juiciness, compactness and smaller slice area than bread baked with stone-milled wheat, which was characterized by saltiness, deformity and roasted cereals.</p><p>The <i>effect of year </i>on the white bread was greater than the effect of <i>farming system </i>or <i>recipe modification</i>. Bread baked with wheat harvested in 1999 had significantly lower intensities of crumb attributes such as smoothness, juiciness and elasticity, but higher rancid flavour, springiness, compressibility, mastication resistance than bread baked with wheat harvested in 2000. Bread baked with conventional flour had significantly higher juiciness and elasticity than organic bread.</p><p>Image analysis did not show differences in slice area between bread baked with conventionally and organically grown wheat harvested in 1999 compared with 2000. <i>Information</i> affected liking in relation to the type of provided information. Information on organic origin enhanced most liking of bread, particularly for the less liked samples and frequent consumers of organic food. Significantly different <i>values</i> and different specific liking of breads were found among consumer segments. Results linked values and age with “taste”.</p>

In order to study the effect of production systems aimed at sustainability on product quality and of sensory and non-sensory factors on product acceptance – the effect of farming system, year, milling and baking techniques on the sensory qualities of wheat bread as a model product was investigated using a descriptive test, and the effect of information and values on liking of bread using consumer tests. Whole wheat and white breads were baked with wheat grown in six lots in established conventional and organic farming systems in field trails, in two subsequent years for the white bread. Milling technique influenced flours’ rheology and had greater impact on the sensory qualities of whole wheat bread and on the slice area than did farming system and baking technique. Bread baked with roller-milled wheat was characterized by sweetness, juiciness, compactness and smaller slice area than bread baked with stone-milled wheat, which was characterized by saltiness, deformity and roasted cereals. The effect of year on the white bread was greater than the effect of farming system or recipe modification. Bread baked with wheat harvested in 1999 had significantly lower intensities of crumb attributes such as smoothness, juiciness and elasticity, but higher rancid flavour, springiness, compressibility, mastication resistance than bread baked with wheat harvested in 2000. Bread baked with conventional flour had significantly higher juiciness and elasticity than organic bread. Image analysis did not show differences in slice area between bread baked with conventionally and organically grown wheat harvested in 1999 compared with 2000. Information affected liking in relation to the type of provided information. Information on organic origin enhanced most liking of bread, particularly for the less liked samples and frequent consumers of organic food. Significantly different values and different specific liking of breads were found among consumer segments. Results linked values and age with “taste”.

Syftet med detta arbete är att undersöka hur lärare och elever värderar ämnet hem- och konsumentkunskap (HK) jämfört med idrott och hälsa (IDH) i grundskolan. Undersök-ningen görs ur ett genusperspektiv och resultatet kommer även att jämföras med politikers värdering av ämnet. De frågeställningar jag utgått ifrån är följande:  Hur värderarlärare och elever HK i förhållande till IDH?  Finns det några skillnader mellan kvinnliga och manliga lärares syn på HK och IDH, och vilka är dessa i sådana fall?  Finns det några skillnader mellan flickors och pojkars syn på HK och IDH, och vilka är dessa i sådana fall? För att få fram elevers och lärares värderingar kring skolämnena har en kvantitativ under-sökningsmetod använts. Resultatet visar att HK varken har hög eller låg status bland lärare och elever då ämnet i genomsnitt placerar sig i mitten bland alla ämnen. Värt att notera är att IDH, som är den manliga motsvarigheten till det kvinnliga HK-ämnet, får hög status i skolan då det ses som ett viktigt hälsoämne. Hälsoaspekten, som har en framträdande roll även i HK-ämnet, uppmärksammas dock inte av deltagarna i studien.

The aim of the present thesis was to study elderly self-managing and disabled women’s dietary intake and meals in relation to age, household structure (single-living or cohabitant), disability and cooking ability. The women were aged 64-88 years and living at home, in the mid-eastern part of Sweden. The self-managing women were randomly selected. The disabled women – suffering from Parkinson's disease, rheumatoid arthritis or stroke – were selected from patient records. A total of 139 self-managing and 63 disabled women participated. Two dietary assessment methods were used: a repeated 24-h recall and a three-day estimated food diary, providing dietary intake for five non-consecutive days. The results indicate that elderly women still living in their homes seem to manage a sufficient dietary intake despite disability and high age. The reported energy intakes in all groups of women were low, which might be explained by an actual low intake and/or under-reporting. The portion sizes seemed to be smaller in the highest age group, leading to lower intakes of some nutrients. Thus also the nutrient density of the food should be given greater consideration. The meal pattern was shown to be regular and the distribution of main meals and snacks was found to be satisfactory. Meals and snacks that were defined as such by the women themselves thus seem to be more significant from an energy and nutritional perspective. Perceived cooking ability co-varied with energy and nutrient intake as well as with meal pattern. Further, a qualitative dietary assessment method, FBCE, was analysed. It was concluded that it must be supplemented with a dietary assessment method providing energy intake figures to ensure a sufficient intake, especially when studying groups at risk for low energy intake. Furthermore, the aim was to perform a dropout analysis. When studying older women and food, a low participation rate might be expected since the most active, the very ill as well as the disabled tend to decline participation, but also since food is a gender issue. Food could, especially for women, be a sensitive area of discussion, even though older women seem to choose "healthy foods" and eat "proper meals".